INGREDIENTS Stuffing Sauce: Preparation time: 30 minutes Cooking time: 1¾ hours Oven: 200ºC, 400ºF, Gas Mark 6 |
1. If the joint is rolled and tied, undo it and lay the meat out flat. Put the bones on to boil in 1 litre (1¾ pints) salted water with a bouquet garni. 2. Prepare the stuffing. Cook the onion in the butter until soft but not browned. Stir it into the breadcrumbs and then add the parsley, chives, mint, orange rind, salt and pepper. Stir well together and bind with orange juice and some of the beaten egg. 3. Spread the stuffing over the inside of the meat, then roll up and tie securely with string. 4. Spread the seasoned flour on a plate and the browned breadcrumbs on another. Roll the joint in the flour, then brush with the remaining beaten egg and roll in the crumbs until the whole of the outside is coated. 5. Heat the margarine in a roasting tin. Put in the joint, baste immediately and roast in a preheated oven for 1¼ - 1½ hours. 6. Just before the joint is cooked, remove the bone stock from the heat and strain it. 7. Place the joint on a dish and keep hot. 8. Make the sauce. Fry the sliced onion in a little fat from the roasting tin until it is softened and just turning brown. Sprinkle in the flour, add 300ml (½ pint) of the stock and the redcurrant jelly, bring to the boil and boil briskly for 2 minutes. Add the seasoning and sharpen with the orange juice. Remove from the heat and strain. 9. Carve the meat into 1cm (½ inch) slices and lay it on a preheated dish. Spoon over a little of the sauce, and serve the rest separately. |
